Grilled Root Beer Pork Ribs

root beer pork ribs


  • 4 bottle root beer
  • 1 c. Asian fish sauce
  • 1 head garlic
  • 1/4 c. black peppercorns
  • 2 large shallots
  • 16 c. ice
  • 2 rack pork spare ribs (about 5 pounds each)
  • 1 bean vanilla
  • 2 tbsp. finely ground long pepper (see Note) or black pepper
  • 1/4 c. fresh lime juice plus lime wedges


    1. In a medium saucepan, bring 2 bottles of the root beer to a boil with the fish sauce, garlic, cracked black peppercorns, and shallots. Remove from the heat, cover, and let steep for 25 minutes.
    2. Transfer the mixture to a large roasting pan and add the ice. Add the rib racks, cover, and refrigerate overnight.
    3. Preheat the oven to 220 degrees C Remove the ribs from the marinade and scrape off most of the solids. Transfer the ribs to a large rimmed baking sheet.
    4. Cover with foil and bake for about 2 hours, until the meat is very tender but not falling off the bones.
    5. Meanwhile, in a medium saucepan, combine the remaining 2 bottles of root beer with the vanilla bean and seeds and long pepper and boil over moderately high heat until reduced to 2/3 cup, about 25 minutes.
    6. Add the lime juice and simmer for 2 minutes. Discard the vanilla bean.
    7. Light a braai . Grill the ribs over high heat until richly browned, about 4 minutes per side.
    8. Transfer the racks to a carving board and cut in between the ribs. Serve the ribs with lime wedges, passing the root beer sauce at the table.
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